Layers of soft vanilla cake, juicy fresh berries and sweet vanilla buttercream make up this gorgeous Mixed Berry Cake. Not only is this showstopper delicious but it’s gluten free, nut free, egg free and easily vegan. If that wasn’t enough, it’s so so simple to make! The most perfect cake for your summertime BBQS!
Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
Make sure you pick through your berries, wash and dry them. You want them to be as dry as possible because the raspberries will ooze liquid.
Depending on the size of the strawberries you have, cut them into quarters if they’re small, or eighths. You basically want the strawberry slices close in size to the other berries.
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil, white vinegar and the vanilla.
Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
Bake cakes in the center rack for 35 minutes.
Let them cool in the pan and then transfer to a cooling rack.
Once the cakes have cooled completely, we are going to cut them in half horizontally. Now we will have 4 thin layers of cake.
Make The Frosting
In a large bowl of an electric mixer or using a hand held mixer, beat the softened vegan baking stick or butter until it is smooth and creamy. About 2-3 minutes.
Add in the vanilla and beat till combined.
Add the confectioners’ sugar and water and beat until combined and smooth. It will look chunky at first.
If the frosting seems too thick, add more water 1 teaspoon at a time. If it seems too thick, add more confectioners’ sugar 1 tablespoon at a time. We don’t want it runny.
Divide the frosting into 4 equal servings.
Assemble The Cake
Place one layer of cake on a cake plate/stand. Scoop ¼ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the top layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat.
Use an icing spatula to frost the top with the last 1 cup of frosting. Add another cup of mixed berries all over the top or you can put a mound of berries in the center of the cake as I did.
Refrigerate the cake immediately so the berries don’t ooze as much liquid.
Keep the cake in the fridge until about 5-10 min prior to serving.
Notes
Storing: After you assemble the mixed berry cake, store it in the fridge until ready to eat. When the cake is room temperature, the berries bleed when you slice into it. That will turn your white buttercream, red.Once the cake has completely chilled in the fridge, the berries don’t run as much when it’s sliced and that buttercream stays a bright white.However, due to the amount of berries, the cake will not keep the next day. The cake will be soaked due to berry juices.Freezing: I do not recommend freezing the cake.The berries will be very wet as they defrost, making the cake into a wet mess.For Vegan: Use a gluten free flour that’s free from dairy, non dairy milk and vegan baking sticks in the frosting.